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Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Oven Baked Thai Chicken Risotto

Published on Wednesday 24th October 2007

Serves 4
Prep Time – 10 minutes
Cooking Time – approx 35 minutes
Calories – approx 450

This is a wonderfully easy risotto recipe as it can be left to cook in the oven. No standing at the hob stirring away with dinner guests left to fend for themselves!

Ingredients

• 8 chicken thighs - skinned and boned and cut into large pieces
• 30ml sunflower oil
• 2 medium onions – chopped
• 225g risotto rice – arborio or something similar
• 330ml jar of Thai Red Curry Sauce
• 600ml boiling water
• Freshly ground salt and pepper
• Handful of fresh coriander leaves

Heat the oil in a large shallow oven proof dish. Add the onions and fry gently for about 5 mins until soft.

Add the chicken pieces and cook for 2 minutes. Add the rice and stir to coat with the oil. Add the Thai sauce and half of the water. Bring to the boil.

Then cook uncovered in a preheated oven (200C) for 10 minutes. Stir in the remaining boiling water and return to the oven for a further 20 minutes or until all the liquid has been absorbed and the rice is tender.

Give the rice a stir from time to time. Just before serving, check seasoning and then stir the coriander leaves through. Serve with a green salad.

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